Walnut purple potato cake roll
Introduction:
"Soft sponge cake, crisp walnut kernel, sweet purple potato stuffing, really rich taste, delicious! (^o^)/~”
Production steps:
Step 1: separation of protein and yolk
Step 2: mix the milk and oil well
Step 3: add 10g sugar to egg yolk and stir well
Step 4: pour the mixture of milk and oil into the egg yolk and stir well
Step 5: sift in low gluten flour twice and mix well
Step 6: stir in the walnuts. Roast walnuts at 130 ℃ for 5 minutes. Don't scorch them
Step 7: vinegar protein, the remaining sugar 3 times to send wet foam, dry point can also be
Step 8: scoop 1 / 3 of the egg white into the yolk paste
Step 9: mix well
Step 10: pour the egg yolk paste into the remaining egg white and mix well
Step 11: spread oil paper on the baking pan, pour the cake paste into the baking pan and shake out bubbles
Step 12: preheat the oven in advance and bake in the middle layer at 150 ℃ for 20 minutes
Step 13: take out the reverse buckle, tear off the oil paper, and then cool for a while
Step 14: when the cake is warm, turn it over and foam it with purple potato stuffing. (purple potato filling diluted with milk)
Step 15: roll up, refrigerate for 1 hour, take out and cut into pieces.
Materials required:
Eggs: 4
Low gluten flour: 80g
Walnut: 50g
Purple potato filling: 150g
Oil: 40g
Milk: 50g
White granulated sugar: 30g
White vinegar: 4 drops
Note: protein must be sent in oil-free water basin. Make it tight when you roll it. The cake I make is not too sweet. If you like sweet, put more sugar in it.
Production difficulty: Advanced
Process: Baking
Production time: one hour
Taste: sweet
Chinese PinYin : He Tao Zi Shu Dan Gao Juan
Walnut purple potato cake roll
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